Roast Cashews with Chilli & Kaffir Lime Leaf

By Shu Han Lee From the book Chicken and Rice
Roast Cashews with Chilli & Kaffir Lime Leaf

This recipe for fragrant flavoured nuts is dangerously addictive, so it's best to hare them with a couple of good friends, preferably over bottles of cold beer and a good movie. Feel free to play arpund with other types of nuts. 

For how many? Makes about 300g


  • 2-4 red bird's-eye chillies
  • 5 kaffir lime leaves
  • 300g raw cashews
  • 1 tbsp groundnut oil
  • 1/2 tsp unrefined light brown sugar
  • sea salt, to taste


1. Preheat the oven to 160c/gas 3.

2. Finely slice the chillies and kaffir lime leaves. Put all the ingredients into a bowl bowl and combine, tossing well so everything is well distributed. Spread the cashew mixture out on a baking tray lined with parchment paper.

3. Place in the oven and roast for 15-20 minutes, stirring once in a while, until the cashews turn light golden an are very fragrant. Remove and let them cool completely; they will continue cooking to a golden brown and will crisp up as they cool. 

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